Courgette, spinach & pea soup

Ingredients

1 medium onion, diced

1 garlic clove, crushed

2 medium courgettes (approx 500g), halved lengthways and sliced

500 ml vegetable stock

300g frozen peas

200g spinach, roughly chopped

1 tablespoon olive oil

pinch chilli flakes

1 tsp dried mint

Salt & pepper

Method

Heat the oil in a pan over a medium heat and add the onions. Fry until soft and translucent. Add the garlic next and fry for another minute

Add the courgette, chilli flakes and dried mint and fry for a couple of minutes.

Add the stock. Bring to the boil and simmer for around five minutes, until the courgette is just cooked.

Add the spinach and peas. Bring to the boil again, then simmer for around three minutes until the peas are cooked, but still a vibrant green.

Either transfer to a blender or use a hand blender to liquidise. Season to taste.